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Boneless ribs

My local grocery store has boneless/country style ribs, both beef and pork, on sale all the time. I have no idea what to do with them though, especially the beef ribs. I would love some ideas.

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  1. Can't help ya with the beef ribs, but I've used the pork ones to make pork souvlaki. Just cut into big chunks, marinade in olive oil, red wine vinegar, garlic powder, lots of oregano, crushed rosemary & some paprika for at least 2 hours. Skewer and grill, serve with lemon quarters to squeeze over, and a side of tzatziki.

    Voilá -- souvlaki!

    1 Reply
    1. The pork ones are also great in a chilie verde.

        1. re: fourunder

          I agree.

          I mainly use them for Sunday gravy/red sauce.

          Boneless country style ribs are neither real "ribs" nor "country, well, um, anything".

          Just a re-nameing by your local grocery store to sell off what falls outside of regular pork naming parts.

          Cook too short or grill, they are tough. My sister is the queen at making them inedible. They are a low and slow pig part that most folks just wreck.

          Cook or braise for hours and they are heavenly.

          As for the beef counterpart, i seldom see them and normally go short ribs. Given beef prices most bargains are not bargains at all unless used in chili or long braised foods.

          Caveot emptor.

        2. There are different cuts of boneless beef ribs... in any case, they will have some tough fat and need a low and slow treatment, IMHO. They can be great in a braise with veggies and potatoes... cut up they make a great beef stew (I just did this)... smoked then rough chopped they make an awesome chili.

          And seared then braised til shreddable they make a fabulous beef ragout served over pasta.

          Beef short ribs or 3-4 lbs chuck roast, s&p, olive oil, garlic, 1 can peeled plum tomatoes, 1 can tomato paste, 1 C red wine, 2C beef broth, onions & carrots, grated parmesan. Seared the beef, deglaze, add everything but the cheese, braise a couple of hours. Very important: Pull out the meat and refrigerate the meat and sauce separately over night. Then remove the fat layer from the sauce, heat the meat in the sauce, pull out and shred the meat. Immersion blend the sauce with the veg (it will thicken up nicely). Return the shredded meat to the smooth sauce. Serve over pasta with some parm. Unbelievable.

          1 Reply
          1. re: woodburner

            Thank you, I think I need to stock the freezer and do this all fall and winter.

          2. This is my go-to recipe for boneless country ribs. First, trim off as much visible fat as possible. Then, use your paring knife and cut slits about 1 inch deep on the top of each rib and place a sliver of fresh garlic in each slit. Place in a baking dish (with slits on the top) and pour BBQ sauce over the ribs. Sprinkle with a little black pepper and bake at 350 degrees til done. The original recipe says 1 hour but check at 30-45 minutes. I like to serve this with some buttery orzo or rice.

            1. Unfortunately I can't help you with the beef either, though I'd like to see them, and try them. But for what it's worth, I find that "country style" pork ribs mean different things in different areas. Here, "country style" are cut from the loin, and are rather lean. "Western style" are cut from the shoulder, and are sometimes boneless, sometimes not. I know that in other places, country style are the ones from the shoulder. Knowing which ones you have will help you figure out how to cook them. The shoulder cut works well with slow cooking methods, whether a braise, or indirect on the grill (my preferred method). I like to season the meat, then grill it indirectly on the Weber, not really "low and slow", but not high heat - maybe 300º? I don't check the temp when doing them, I just know that it's about right. I cook until tender, then brush with bbq sauce, cooking a little longer to set the sauce. I've also made some great jerk pork with a similar method.

              1. I like to make the Braised Pork with Mojo Sauce from Epicurious with the pork ribs.

                1. I have used the pork c-s ribs many times. Dry rubbed with Cajun or BBQ seasonings, then braise in a flavorful liquid with some acid until tender, on low heat, covered, until tender, it can take a few hours. Then grill to crisp up and baste with a grilling or BBQ sauce.

                  Boneless ones, I cube and rub with vindaloo seasonings, then again braise in a flavorful liquid with onions, potatoes & tomatoes. The same can be done with beef. You can season and braise with any flavors you like, Asian, Cajun, Italian, Middle Eastern, etc.

                  1. braise them until they are falling apart, and use them in a filling for homemade ravioli, or perhaps empanadas.

                    1 Reply
                    1. re: Atomic76

                      marinade pork and make chow shui. eat with hot mustard or cook with fried rice or noodles. or baos if you are ambitious.

                    2. Jamiski, For the country style pork ribs, I suggest browning them on high heat in a cast iron dutch oven. Then add onions, cumin and 2 cups of chicken stock; cover and place in a 250 degree oven for 3-4 hours. (Check to see the stock has not totally evaporated.) For the last 15 minutes, drain the stock and let the pork ribs lightly crust up. Then break apart and serve as tacos with cilantro, tomato, onion and Sriracha sauce. (And beer!!)